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Confetti Vegetable Barley Salad
Pearled barley, black eyed peas and plenty of fresh chopped veggies are at the heart of this light and refreshing summer barley salad. It's perfect for a no cook summer side dish and is a popular salad for potlucks, picnics and backyard cookouts.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
people
Calories
237
kcal
Ingredients
▢
2
cups
barley
cooked
▢
½
cup
corn kernels
▢
1
cup
black eyed peas
cooked
▢
½
cup
diced bell pepper
▢
½
cup
diced red onion
▢
1
roma tomato
▢
1
tablespoon
chopped parsley
▢
1
tablespoon
chopped basil
▢
¼
cup
red wine vinegar
▢
2
tablespoons
olive oil
▢
1
teaspoon
dijon mustard
▢
Salt and pepper to taste
Instructions
Combine the barley, black eyed peas and chopped vegetables in a mixing bowl.
In a small bowl mix the parsley, basil, vinegar and mustard together. Then add olive oil and salt and pepper to taste.
Add to the barley and vegetables and serve it up.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
42
g
|
Protein:
8
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
35
mg
|
Potassium:
342
mg
|
Fiber:
10
g
|
Sugar:
2
g
|
Vitamin A:
430
IU
|
Vitamin C:
15
mg
|
Calcium:
26
mg
|
Iron:
2
mg